Starters
Black olive pate (tapenade)
Intense Provencal spread of olives, capers and anchovies.
Gluten-free
Ingredients
- 200 g pitted black olives
- 1 tablespoon capers
- 4 anchovy fillets in oil
- 1 garlic clove
- 60 g extra virgin olive oil
- 1 teaspoon lemon juice
- Black pepper to taste
- A few fresh thyme leaves
Step-by-step
Using a different robot? Switch it here:
- Put the garlic in the mixing bowl and blend 5 sec/speed 7.
- Add the olives, capers, anchovies and thyme.
- Blend 15 sec/speed 6 until you get a thick paste.
- Scrape down the sides with the spatula.
- With the blades running at speed 5, add the oil little by little through the lid opening.
- Add the lemon juice and pepper and blend 10 sec/speed 6.
- Check the texture, which should be spreadable but with body.
- Serve on toasted bread or as an accompaniment to meats.
Tips
- Use good quality olives such as Kalamata for more flavor.
- For a vegan version, omit the anchovies and add more capers.
- Keeps a week in the fridge covered with a layer of oil.
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